Start by rinsing the shrimp under cold water, ensuring they are peeled and deveined. Pat them dry with a paper towel.

Trim about an inch off the tough ends of the asparagus and cut into 2-inch pieces. Rinse thoroughly and set aside.

In a mixing bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, and minced garlic until fully combined.

Heat olive oil in a skillet over medium-high heat. Add asparagus and sauté for 3-4 minutes until bright green and tender-crisp.

In the same skillet, add the shrimp in a single layer and cook for 2-3 minutes until pink. Flip and pour in the sauce. Cook for another 2-3 minutes.

Return sautéed asparagus to the skillet and toss gently with shrimp and sauce. Season with salt and pepper to taste.

Transfer to a serving dish, garnishing with sliced green onions and sesame seeds. Serve warm.